Miami Beach Birthday Cake
|Semi sweet chocolate morsels||6 Ounce (Nestle's)|
|Graham cracker crumbs||1⁄2 Cup (8 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), melted (Land O' Lakes)|
|Chopped walnuts||1⁄2 Cup (8 tbs) (Diamond)|
|Flour||2 Cup (32 tbs), sifted (Pillsbury's Best, Regular / Instant Blending)|
|Butter||1⁄2 Cup (8 tbs) (Land O' Lakes)|
|Sugar||26 Tablespoon (1 1/2 Cups Plus 2 Tablespoons)|
|Vanilla extract||1 Teaspoon|
|Buttermilk/Sour milk||1 1⁄4 Cup (20 tbs)|
|Heavy cream||1 Cup (16 tbs)|
Melt 1/3 cup chocolate morsels.
Grease and flour bottoms of two 9-inch layer pans.
Combine graham cracker crumbs and melted butter.
Stir in walnuts and 2/3 cup chocolate morsels; set aside.
Combine flour with.soda and salt.
Cream butter in large mixing bowl.
Gradually add 1 1/2 cups sugar; cream until light and fluffy.
Add eggs, one at a time, beating well after each.
Blend in melted chocolate and vanilla extract.
At low speed add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Mix well after each addition.
Pour into pans.
Sprinkle with reserved crumb mixture.
Bake at 375° for 30 to 40 minutes until cake springs back when touched lightly in center.
Beat cream with 2 tablespoons sugar until stiff.
Fill and frost sides with whipped cream, keeping layers top-side up.